VASSANELLI LAB ANALYSES
OCHRATOXIN A
ANALYTICAL TECHNIQUE: HPLC-FLD
UNIT OF MEASUREMENT: ug/l - ug/kg
METHOD: OIV-MA-AS315-10 R2011
MATRICES ( A if accredited) :
Beer
, Cereals and processed
, CM
A, Must
A, RCM
A, Scum
, Vinegars and condiments
, Wine
A
DESCRIPTION:
Ochratoxin a is a mycotoxin produced by mould, in particular Aspergillus ochraceus and Penicillium viridicatum.
Aspergillus colonise the grapes very quickly, often before veraison (when the grapes colour).
They are not able to perforate the skin and therefore cannot penetrate the fruit other than via existing areas of damage (a tear in the skin, impact, insect bite).
Once in contact with the pulp or juice of the grape they begin to produce the toxin.
These mushrooms can survive in conditions of between 72 and 90% air humidity and temperatures between 12 and 39°c (the optimal temperature is 28°c).
Determination takes place via purification with immunoaffinity columns and subsequent hplc separation (high pressure liquid chromatography) with fld detector (fluorimetric detector).
Ochratoxin a has a nephrotoxic activity. its carcinogenic effects in human beings has not yet been clarified.
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